Roasted red pepper and gorgonzola soup

  • 15 - 30 min
  • Average
  • Italian
  • Main course

Ingredients

4 persons

  • 1 bottle ELVEA Passata Soffritto
  • 4 bell peppers
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 5 dl vegetable broth
  • sprig of thyme
  • rosemary sprig
  • pepper
  • salt
  • 150 grams rigate penne
  • 250 grams of green beans
  • 70 grams of gorgonzola

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